More Baking: Big Fat Blueberry Muffins (Hungry Girl)

This is another recipe from Hungry Girl 200 Under 200. I didn't have 1 of the ingredients so I made my substitute (I didn't have soy milk so I used low fat milk). I used Splenda Brown Sugar Blend for the brown sugar and egg whites for the Egg Beaters. These came out excellent. The recipe says it makes 6 muffins but I made 11 smaller muffins.

1 cup whole wheat flour

1 cup fresh blueberries

1/2 cup light vanilla soymilk (I used regular low fat milk)

1/4 cup sugar-free pancake syrup (I used Somersize Maple Syrup)

1/4 cup egg substitute (I used 3 egg whites)

1/4 cup Splenda - granulated

3 tbsp brown sugar (not packed)

2 tbsp light whipped butter or light buttery spread, room temp

2 tbsp  sugar-free applesauce

1.5 tsp baking powder

1/2 tsp vanilla extract

1/4 tsp salt

Preheat oven to 400 degrees F.

In a medium mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt, stirring until mixed well.

In a large mixing bowl, combine soymilk, syrup, egg sub, butter, applesauce and vanilla. Using an electric mixer or a whisk, mix until thoroughly blended. Do not worry if the butter doesn't break up completely.

Add dry ingredients in the first mixing bowl to wet ingredients in the large bowl and mix until completely blended. Then fold in blueberries.

Line a 6 cup muffin tin (or half of a 12 cup) with baking liners (I used silicone liners) and/or spray with nonstick cooking spray. Evenly distribute batter among the 6 cups (I used an ice cream scoop).*

Bake in the oven for about 22 minutes, until a toothpick inserted in the center comes out clean. Enjoy!

Risa's notes:

* I thought that this made enough batter for 11 smaller muffin cups. They must've used a Texas size (larger) muffin cup to get 6.

Per serving (1 muffin): 137 calories, 2.25g fat, 269mg sodium, 26.5g carbs, 3g fiber, 7.5g sugar, 4g protein

Makes 6

Source: Hungry Girl 200 Under 200 by Lisa Lillien